Peach Hand Pies

Peach hand pies have a delicious juicy peach pie filling inside a buttery, flaky homemade pie crust or refrigerated biscuit dough.

Course Dessert

Cuisine American, Southern

Prep Time 30

Cook Time 3

Total Time 33

Servings pies

Calories 182kcal

Author Jessica Robinson

Ingredients

Peach Hand Pies

3 to 3 ½ pounds peaches (peeled, pitted and sliced) (use fresh or frozen)
1 ½ cups granulated sugar (adjust as needed)
¼ cup (½ stick) butter
¼ cup lemon juice
2 tablespoons cornstarch
¼ cup cold water
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Homemade pie crust or biscuit dough

Instructions

Peach Pie Filling

If using fresh peaches you may need to add a little water to the pan so they don't burn.
If using frozen peaches; no need to thaw the berries and they will create their own moisture from being frozen.
Add the peaches into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
Dissolve the cornstarch into cold water, stir with a tablespoon.
Stir the cornstarch mixture into the peach mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
Let pie filling cool completely before putting into the pie shell.

Peach Hand Pies

Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-¼-inch thick.
Scoop about 1 tablespoon or so of the cooled pie filling in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed)
Trim the edges of pie crust with pastry cutter or small pizza cutter. Crimp the edges of the dough with a floured fork.
Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.
Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.
Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
Or drizzle each hand pie with a simple glaze. Let dry slightly before handling. These are best served warm.

Video

Notes

Peach Pie Filling

Peach pie filling can be made ahead of time and frozen for later use. We love using frozen peaches because they are peeled, pitted and frozen at the peak of freshness! (available frozen at wholesale clubs and larger grocery store chains.) However, you can use whatever you have available.

I've estimated on 3-3 ½ pounds of peaches. Which would be about 12-14 large peaches.

Peach Hand Pies

You can make hand pies AHEAD of time. Overlap them slightly on a half sheet pan lined with parchment paper and place in the freezer. Cover the tray loosely with plastic wrap.

Thaw peach hand pies

Remove the plastic wrap that was covering the tray and discard it. It will have extra moisture you DO NOT want!

Let them thaw, uncovered in the refrigerator overnight OR on the counter for 1-2 hours. You still want them very cold when frying.

Cooking Peach Hand Pies

Use canola oil heated to 375 degrees. This is so the pies do not absorb any odd flavors.

OR bake in a preheated 400 degree F oven. Place hand pies on a half sheet pan lined with parchment paper. Brush with an egg wash and sprinkle with a little bit of sugar. Bake for about 25-30 minutes or until the pie crust is golden browned.

Monitoring the oil temperature

If you do not have a thermometer. You can test if the oil is hot enough by sprinkling a tiny bit of flour off of your fingers into the center of the oil. If the flour bubbles out to the edges of the pan quickly, the temperature is ready.

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